One - Two - Three - Four Cake IV Recipe -
One - Two - Three - Four Cake IV Recipe
  • READY IN 45 mins

One - Two - Three - Four Cake IV

Recipe by  

"A very moist yellow cake that can be frosted with your favorite frosting. Makes 6 thin layers, or you can just make three layers."

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Ingredients Edit and Save

Original recipe makes 6 - 9 inch layers Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour six 9 inch round pans. Sift together the flour, baking powder and salt; set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Alternately beat in the flour mixture and the milk, mixing just until incorporated.
  3. Divide batter into six 9 inch pans. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Apr 02, 2009

Pretty decent cake, but as white and yellow butter cakes are notoriously a little drier, I think for my own personal preference I would add a couple of extra yolks to the batter in the future. Experience has shown me this really helps. For those who remark this tastes like or has the texture of corn bread, perhaps you're not beating your butter and sugar long enough? You really have to beat it for a good 2-3 minutes to aerate it, which definitely makes all the difference in terms of texture. I made these into cupcakes, and added 1 tsp. of grated lemon zest to the batter. Frosted with Lemon Cream Cheese Frosting, also from this site.

Most Helpful Critical Review
Sep 20, 2010

Flavor is very good-better than boxed cake mix on flavor. However, the cake was also very dry. I do think I overbaked it some, but, I don't think the was the entire reason for the dryness. The cake is quite dense as well. In my opinion, while the flavor is good, I willmore than likely use the box next time or maybe add pudding or egg yolk to the mixture? Not sure. I was just bummed b/c i tried to follow the advice of another reviewer and ensure that I creamed my butter and sugar well, yet, I had a really dry cake. Oh well. I did pair it with the sour cream chocolate cake frosting on this site - which is very chocolatey!


26 Ratings

Jun 05, 2005

I made this into a 9x13 sheet cake and cooked this for 30 minutes. It turned out golden and moist. I found an easy and quick yellow cake. Excellent with chocolate frosting.

Jun 04, 2007

a whole lotta cake for a whole lotta people... I put a layer of lemon curd and then used cream cheese frosting on top of that.

Aug 29, 2002

This cake was very easy to make. I was very pleased how it turned out- until I tasted tasted like cornbread. This is the first time one of my cakes has turned out tasting bad. I was very dissappointed- will not try this one again

Aug 29, 2002

This is a very moist and flavorful cake. Would work well with any type of frosting--perfect birthday cake basic. The only problem I had was with the amount of batter. The recipe states there is enough batter for six 9 inch round pans so I cut the recipe in half hoping to make a 3 layer cake. The halfed recipe barely made enough batter to make 2 skimpy 9 inch rounds. However the cake is so tasty I can't complain. My son could hardly wait until it was frosted.

Aug 29, 2002

I doubled the recipe and used it for a 1/4 sheet cake!! WONDERFUL!!!

Oct 19, 2012

So many complaints about this cake being dry....possibly because the layers are too thin. I always makes this particular recipe in a 9 x 13 pan - no problem. Also, it is better if the eggs are separated, i.e. beat in yoks and whip whites until soft peaks form and fold in at the very end. Good luck. P.S. Use this recipe not only for frosting cakes but also as a base for strawberies or fruit of your choice.


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  • Calories
  • 417 kcal
  • 21%
  • Carbohydrates
  • 58.6 g
  • 19%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 329 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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